with Mini Tortillas
This one is packed with plenty veggies, paneer and the creamiest coconut curry to ever grace our kitchens. Serve it alongside warm mini tortillas to dunk and help scoop up the curry goodness in an instant! *We’ve replaced the carrot & zucchini mix in this recipe with Asian greens due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Garlic
2
Flaked almonds
1 packet
Mini flour tortillas
6
Mumbai spice blend
1 sachet
Asian greens
1 packet
Mild North Indian spice blend
1 sachet
Tomato
1
Paneer cheese
1
Coconut milk
1 packet
Olive oil
1 drizzle
Water
0.25 cup
• Cut paneer into bite-sized chunks.
• Finely chop garlic.
• Roughly chop tomato and Asian greens.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook paneer, tossing occasionally, until golden brown,
2-4 minutes. Transfer to a bowl.
• Return saucepan to medium heat with a drizzle of olive oil.
• Add mild North Indian spice blend, Mumbai spice blend, tomato and the garlic,
cooking until fragrant, 1 minute.
• Add coconut milk, Asian greens and the water, stirring to combine. Simmer until
sauce is slightly thickened, 2-3 minutes.
• Stir through cooked paneer until warmed through, 1-2 minutes. Season to taste
with salt and pepper.
• Meanwhile, microwave mini flourtortillas on a microwave-safe plate in
10 second bursts until warmed through.
• Divide one-pot paneer and veggie Indian curry between bowls.
• Garnish with flaked almonds and serve with mini tortillas. Enjoy!
3270
kJ
Energy (kJ)
781
kcal
Calories
47.6
g
Fat
30
g
of which saturates
54.7
g
Carbohydrate
11.5
g
of which sugars
9.2
g
Dietary Fibre
27.2
g
Protein
0
mg
Cholesterol
1260
mg
Sodium
